Active Time:20 minsTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 15 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupswhole-wheat pastry flour, plus more for rolling¼cupplain fine yellow cornmeal¼teaspoonsalt6tablespoonscold unsalted butter, cubed4tablespoonsice waterFilling1 ½poundsheirloom tomatoes (about 3 medium), sliced 1/4-inch thick½teaspoonsalt, divided1(4 ounce) loggoat cheese, softened to room temperature¼cuprefrigerated basil pesto¼teaspoonground pepper1large egg, lightly beaten2tablespoonstorn fresh basil leaves
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupswhole-wheat pastry flour, plus more for rolling
¼cupplain fine yellow cornmeal
¼teaspoonsalt
6tablespoonscold unsalted butter, cubed
4tablespoonsice water
Filling
1 ½poundsheirloom tomatoes (about 3 medium), sliced 1/4-inch thick
½teaspoonsalt, divided
1(4 ounce) loggoat cheese, softened to room temperature
¼cuprefrigerated basil pesto
¼teaspoonground pepper
1large egg, lightly beaten
2tablespoonstorn fresh basil leaves
DirectionsTo prepare crust:Whisk flour, cornmeal and 1/4 teaspoon salt together in a large bowl. Cut butter into the flour mixture with a pastry blender or fingertips until the butter is in very small pieces. Use a fork to slowly stir in 4 tablespoons water; stir until the dough begins to clump together, adding an additional 1 tablespoon water, if needed. Pat the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.To prepare filling:Preheat oven to 425°F. Gently toss tomato slices with 1/4 teaspoon salt in a large bowl; let stand for 15 minutes. Drain the tomatoes, reserving the liquid. Arrange the tomatoes in a single layer on a paper-towel-lined baking sheet; gently blot dry with additional paper towels.Unwrap the dough and let stand for 10 minutes. Place the dough on a lightly floured sheet of parchment paper; lightly dust the dough with flour. Roll into a circle about 14 inches in diameter. Transfer the crust on the parchment paper onto a baking sheet. Stir goat cheese and the reserved tomato liquid together in a small bowl. Gently spread the mixture in the center of the crust, leaving a 2-inch border. Gently spread pesto over the goat cheese mixture. Arrange the tomato slices in concentric circles over the pesto. Sprinkle the tomatoes with pepper and the remaining 1/4 teaspoon salt.Fold the edges of the crust up and over the outer edges of the filling, pleating where necessary. Brush the edges of the crust with beaten egg (you will not use all of the egg). Bake until the filling is hot and the crust is golden brown, 25 to 30 minutes. Let stand for 5 minutes. Sprinkle with basil and serve hot.Fred HardyTo make aheadRefrigerate crust (Step 1) for up to 1 day.EquipmentParchment paperOriginally appeared: EatingWell.com, June 2022
Directions
To prepare crust:Whisk flour, cornmeal and 1/4 teaspoon salt together in a large bowl. Cut butter into the flour mixture with a pastry blender or fingertips until the butter is in very small pieces. Use a fork to slowly stir in 4 tablespoons water; stir until the dough begins to clump together, adding an additional 1 tablespoon water, if needed. Pat the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.To prepare filling:Preheat oven to 425°F. Gently toss tomato slices with 1/4 teaspoon salt in a large bowl; let stand for 15 minutes. Drain the tomatoes, reserving the liquid. Arrange the tomatoes in a single layer on a paper-towel-lined baking sheet; gently blot dry with additional paper towels.Unwrap the dough and let stand for 10 minutes. Place the dough on a lightly floured sheet of parchment paper; lightly dust the dough with flour. Roll into a circle about 14 inches in diameter. Transfer the crust on the parchment paper onto a baking sheet. Stir goat cheese and the reserved tomato liquid together in a small bowl. Gently spread the mixture in the center of the crust, leaving a 2-inch border. Gently spread pesto over the goat cheese mixture. Arrange the tomato slices in concentric circles over the pesto. Sprinkle the tomatoes with pepper and the remaining 1/4 teaspoon salt.Fold the edges of the crust up and over the outer edges of the filling, pleating where necessary. Brush the edges of the crust with beaten egg (you will not use all of the egg). Bake until the filling is hot and the crust is golden brown, 25 to 30 minutes. Let stand for 5 minutes. Sprinkle with basil and serve hot.Fred HardyTo make aheadRefrigerate crust (Step 1) for up to 1 day.EquipmentParchment paper
To prepare crust:Whisk flour, cornmeal and 1/4 teaspoon salt together in a large bowl. Cut butter into the flour mixture with a pastry blender or fingertips until the butter is in very small pieces. Use a fork to slowly stir in 4 tablespoons water; stir until the dough begins to clump together, adding an additional 1 tablespoon water, if needed. Pat the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
To prepare filling:Preheat oven to 425°F. Gently toss tomato slices with 1/4 teaspoon salt in a large bowl; let stand for 15 minutes. Drain the tomatoes, reserving the liquid. Arrange the tomatoes in a single layer on a paper-towel-lined baking sheet; gently blot dry with additional paper towels.
Unwrap the dough and let stand for 10 minutes. Place the dough on a lightly floured sheet of parchment paper; lightly dust the dough with flour. Roll into a circle about 14 inches in diameter. Transfer the crust on the parchment paper onto a baking sheet. Stir goat cheese and the reserved tomato liquid together in a small bowl. Gently spread the mixture in the center of the crust, leaving a 2-inch border. Gently spread pesto over the goat cheese mixture. Arrange the tomato slices in concentric circles over the pesto. Sprinkle the tomatoes with pepper and the remaining 1/4 teaspoon salt.
Fold the edges of the crust up and over the outer edges of the filling, pleating where necessary. Brush the edges of the crust with beaten egg (you will not use all of the egg). Bake until the filling is hot and the crust is golden brown, 25 to 30 minutes. Let stand for 5 minutes. Sprinkle with basil and serve hot.
Fred Hardy
To make ahead
Refrigerate crust (Step 1) for up to 1 day.
Equipment
Parchment paper
Originally appeared: EatingWell.com, June 2022
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Nutrition Facts(per serving)352Calories23gFat28gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
